Organic goat milk is mainly (90%) used for cheese and export. The protein and fat content of goat milk is an important determinant of cheese yield, and therefore of the milk price. As these contents may vary, between 7.5 and 11 litres of goat milk are needed to produce 1 kg of cheese. A lower fat content also results in a more crumbly cheese, particularly when making soft cheeses. Therefore, organic goat farmers would like to have more possibilities to influence the fat content of goat milk. This BioKnowledge Report provides insight into the factors that determine goat milk fat content, and includes various useful tips for goat farmers.